Creamy Sugar-Free Keto Eggnog
This homemade Sugar-Free Eggnog is rich, thick, creamy, and delicious. Made with sugar-free sweetener it’s low-carb and keto-friendly, so you can enjoy this festive holiday drink without spiking your blood sugar.
Eggnog is such a classic holiday drink. Rich, thick, creamy drinking custard spiced with cinnamon, nutmeg, and vanilla. It’s warm, cozy, and inviting. Whether you like it warm, chilled, or frothed into a latte, it’s a little taste of the holidays in a glass. This creamy Sugar-Free Eggnog takes everything you love about traditional eggnog and turns it into a low-carb and keto-friendly drink you can enjoy all holiday long.
A little note from my kitchen to yours
I never considered making eggnog from scratch until I cut out sugar. All of a sudden the store-bought options weren’t going to work; I needed an eggnog that was free from added sugar, but also milk (dairy milk is not keto-friendly). Instead of resigning myself to an eggnog-less holiday season, I adapted a classic eggnog recipe to make this deliciously rich and creamy keto-friendly eggnog. I’ll admit I was skeptical about cooking the eggs directly over the heat, but it’s seriously so simple to pull off. And has me wishing I’d tried homemade eggnog long before now.
Why you’ll love this Homemade Eggnog
- Believe it or not, it’s so simple to make! Just pay attention to the temperature while cooking and go slowly while tempering the eggs. You’ll have a delicious homemade eggnog in no time.
- Sweetened with sugar-free sweetener, it’s refined-sugar free, for an indulgent low-carb and keto-friendly eggnog that won’t spike your blood sugar.
- With no added liquor, it’s kid-friendly and alcohol free, so the whole family can enjoy it.
- Made with real egg yolks, warm cinnamon, a hint of nutmeg, and a splash of vanilla, this homemade eggnog is full of traditional eggnog flavour and tastes better than store-bought.
Key Ingredients + Substitutions
- Egg Yolks – The base of traditional eggnog. Gives it that rich, creamy custard-feel.
- Heavy Cream – Heavy whipping cream adds richness and helps thicken the nog.
- Milk – Unsweetened almond or cashew milk keep this eggnog low-carb and keto-friendly. I haven’t tested it, but keto milk may also work. Or, you can of course use whole milk if you’re not counting carbs.
- Sweetener – Swerve Granular sweetener replaces the granulated sugar used in traditional eggnog for a sweetened eggnog without sugar or carbs. I suspect you could also try this with Swerve Confectioners, allulose, or other erythritol-based sweeteners.
- Vanilla – One teaspoon pure vanilla extract adds depth and warmth.
- Cinnamon + Nutmeg – A blend of cinnamon and nutmeg deliver that signature eggnog spice.
How to make Homemade Sugar-Free Eggnog
Step 1: Cream together the egg yolks and sugar. In a stand mixer fitted with the whisk attachment (or a large bowl with electric beaters), beat together the egg yolks, sugar, and salt until pale, thick, and creamy, about 2 minutes.
Step 2: Heat the milk and cream. In a medium saucepan, stir together the milk, cream, cinnamon, and nutmeg. Warm over medium-high heat, whisking occasionally, until the temperature of the mixture reaches 180°F. You just want to steam the milk not boil it, so watch the heat and turn it down to medium if needed.
Step 3: Temper the eggs. With the mixer on medium-low, add the hot milk mixture to the mixing bowl a spoonful at a time to temper the eggs. Adding the hot milk slowly prevents the eggs from cooking or curdling, giving you a nice creamy custard instead of scrambled eggs.
Step 4: Cook the eggnog. Pour the mixture back into the saucepan. Warm over medium-low heat, whisking continuously, until thickened and the temperature of the mixture reaches 160°F, about 6-8 minutes. This ensures the egg is properly cooked and safe to enjoy.
Step 5: Strain. Strain the eggnog through a fine-mesh sieve to catch any lumps or clumps that may have formed during cooking. Whisk in the vanilla.
Step 6: Chill and serve. Serve immediately over ice, or chill in the refrigerator until ready to serve. Garnish with a sprinkle of cinnamon or nutmeg.
Serving + Storage Tips
- Pour it over ice or serve it chilled.
- Serve it warm for a cozy, comforting drink.
- Add a little to your coffee or froth it into a festive eggnog latte.
- Top it with a sprinkle of cinnamon or nutmeg for instant holiday vibes.
- Dollop with sugar-free whipped cream for an extra-indulgent treat.
Storage: Store in a sealed jar or airtight container in the refrigerator for up to 3 days. Shake before serving.
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Sugar-Free Keto Eggnog
Ingredients
- 6 egg yolks
- ½ cup Swerve Granular
- ⅛ teaspoon salt
- 2 cups unsweetened almond or cashew milk
- 1 cup heavy cream
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon pure vanilla extract
Instructions
- In a stand mixer fitted with the whisk attachment (or a large bowl with electric beaters), beat together the egg yolks, sugar, and salt on medium speed until pale, thick, and creamy, about 2 minutes.
- In a medium saucepan, stir together the milk, cream, cinnamon, and nutmeg. Warm over medium-high heat, whisking occasionally, until the temperature of the mixture reaches 180°F, about 10-12 minutes. You just want to steam the milk not boil it, so watch the heat and turn it down to medium if needed.
- With the mixer on medium-low, add the hot milk mixture to the mixing bowl a spoonful at a time to temper the eggs. Adding the hot milk slowly prevents the eggs from cooking or curdling, giving you a nice creamy custard instead of scrambled eggs.
- Pour the mixture back into the saucepan. Warm over medium-low heat, whisking continuously, until thickened and the temperature of the mixture reaches 160°F, about 8-10 minutes. This ensures the egg is properly cooked and safe to enjoy.
- Strain the eggnog through a fine-mesh sieve to catch any lumps or clumps that may have formed during cooking. Whisk in the vanilla.
- Serve immediately over ice, or chill in the refrigerator until ready to serve. Garnish with a sprinkle of cinnamon or nutmeg.
